Pikeman Summer Sausage

Flyboyandre · March 07, 2012, 08:41:28 PM

About to set out on my biggest endeavor yet, taking on a 20lb batch of summer sausage.
Kirby was kind enough to share his recipe with me. I ended up with a 60/40 beef/pork mix for this batch.
diced and in the freezer to firm up for an hour while spice mix and liquids are carefully measured out. I already premade spice mix enough to season 100lbs.

Here we go.......

JZ · March 07, 2012, 08:48:21 PM

I am sure you will end up with a great sausage with his recipe and your smoker! And don't forget the pics.

So what is the secret sauce in the liquid bowl?

Flyboyandre · March 07, 2012, 08:52:16 PM

Quote from: JZ on March 07, 2012, 08:48:21 PM
I am sure you will end up with a great sausage with his recipe and your smoker! And don't forget the pics.

So what is the secret sauce in the liquid bowl?

Its simply a couple of teaspoons of liquid smoke in water.

JZ · March 07, 2012, 10:45:50 PM

Well it sure looked like a secret sauce!!! :o

Thanks for sharing.

Flyboyandre · March 08, 2012, 12:20:24 AM

15 minutes of grinder time and we're ready to start mixing in the spice blend. Cure will be stirred into the water/liquid smoke mix before going into the tub.

This was a recommendation Kirby gave me in order to get the spice mix evenly distributed before mixing. Amazing what a dowel can do :)

Starting to take shape. After this comes some simple hand folding to help start the process of spice distribution.

After a short spin in the mixer. My slow rpm drill handled the 20lb batch without incident. This smells wonderful already.

Loaded and ready to fire.

My wife shook her head to this one ;D

Resting until the morning rolls around.

Sam3 · March 08, 2012, 02:58:19 AM

Great looking chubs. What casings are you using?

mikecorn.1 · March 08, 2012, 07:51:07 AM

Looking good!! :)

Sent from my iPhone using Tapatalk

Flyboyandre · March 08, 2012, 10:09:55 AM

Quote from: Sam3 on March 08, 2012, 02:58:19 AM
Great looking chubs. What casings are you using?

These are 3 1/4" x 19" fibrous casings.

Sam3 · March 08, 2012, 10:29:15 AM

Thanks Andre.

Flyboyandre · March 08, 2012, 12:12:31 PM

Vents wide open, circulation fan on and in for some dry time at 120F.

Sailor · March 08, 2012, 01:29:59 PM

Yes Sir. Looking good.

SiFumar · March 08, 2012, 04:43:56 PM

Looks good! Waiting for the cut!

Flyboyandre · March 08, 2012, 06:56:43 PM

Alright, moving right along. 3 of the chubbies are out and in the hot water bath waiting to hit that 155F internal temp.
Water temperature is holding at 161.
I can see another home built gadget come alive as its kind of a pain in the butt to use a turkey roaster :)

Flyboyandre · March 08, 2012, 09:10:25 PM

Chillin'

Flyboyandre · March 08, 2012, 10:45:16 PM

Crackers and cheese here I come. Kirby, recipe is money :)